Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.
When equal amounts of sugar and water are mixed in a solution and brought to a boil, it forms syrup. When the syrup boils, the sugar becomes more concentrated and the syrup more dense. The various stages of the cooked sugar solution can be measured with a candy thermometer. Beyond simple syrup, which is used to moisten cakes, more advanced stages of cooked sugar solution are used for fondant, buttercream, boiled icing, and Italian meringue. Sugar cooked to between 320 and 350 degrees Fahrenheit becomes caramel, which is used for glazing and making spun sugar, caramel cages, and praline paste.
Liquefied sugar made by mixing two parts sugar with one part water.
in saucepan, gradually stir one pound granulated sugar into 13 oz. hot water to make 16 oz. simple/sugar syrup.
A lowly-heated mixture of sugar and water. more information - recipes
This cocktail and drink sweetener is made by dissolving sugar in boiling water. It is often used as it is hard to dissolve sugar in alcohol. Mix water to sugar in a 1:3 ratio. Bring to a boil for 5 minutes and store in fridge.